Spinach Squares Supreme

Think of these as the lovechild of a quiche and a cheese bread, minus the fussy crust. Just mix everything together, pour it in a pan, and let the oven do the work.

A full pound of Monterey Jack melts into pockets of gooey, stretchy cheese throughout each square. The baking powder gives a slight lift so the texture stays tender rather than dense.

They’re just as good cold from the fridge as they are warm from the oven, which makes them a potluck hero or a lunchbox staple.

Chef Tips

• Squeeze every last drop of water from the thawed spinach. Wrap it in a clean kitchen towel and wring it out until your hands ache. Soggy spinach means soggy squares.
• Let the pan cool completely before cutting for the cleanest squares. Patience pays off here.
• These freeze well. Layer parchment between squares and stash them in a freezer bag for up to 3 months.